Alright, listen up, y’all! We gonna talk about cookin’ up them wild geese in one of them slow cookers. You know, the kind you just plug in and forget about? Yeah, them’s the ones. Saves you a whole lotta fussin’ in the kitchen, which is good ’cause my old bones ain’t what they used to be.
First off, you gotta get yourself a goose, obviously. Now, I ain’t gonna tell you how to do that. That’s your business. But once you got it, you gotta clean it good. Get all them feathers and guts out. Nobody wants to eat that mess. Wash it real good, inside and out. Hot water and a good scrubbin’ is what you need.
- Get yourself a big ol’ onion, the kind that makes your eyes water. Chop it up, not too fine, just enough so it ain’t gonna choke nobody.
- Then grab a garlic clove, or two if you’re feelin’ fancy. Smash it up good and chop it small.
- An apple, yep, an apple. Chop that up too. Adds a little sweetness, you know?
- And a carrot. Just one, unless you got a whole mess of geese to cook. Chop it up same as the rest.
Now, some folks like to put all sorts of fancy stuff in their goose, but I say keep it simple. You ain’t tryin’ to impress nobody, you just tryin’ to get a good meal on the table. So, take that goose and put it in the slow cooker. Then dump all them chopped up vegetables on top. Onion, garlic, apple, carrot. All in there.
Now, for the seasonin’. Salt, pepper, that’s all you really need. Don’t go overboard, you can always add more later. Just sprinkle it on, all over the goose and the vegetables. If you got some of them herbs growin’ in your garden, you can throw some of them in too. Thyme, rosemary, whatever you got. Just a little bit, though. Don’t want to overpower the taste of the goose.
Okay, so you got the goose in the cooker, the vegetables on top, and the seasonin’ all over. Now, you gotta add a little bit of liquid. Some folks use broth, some use water. I just use water. About a cup, maybe two, dependin’ on how big your goose is. You don’t want it swimmin’ in water, just enough to keep it moist.
Now, put the lid on that slow cooker and turn it on low. And then? You wait. That’s the beauty of it. You can go do whatever you gotta do, and that goose will just cook itself. How long? Well, that depends on how big your goose is and how old your slow cooker is. But I’d say, at least six hours, maybe eight. You want that meat to be fall-off-the-bone tender. You want it so soft, it just melts in your mouth.
After a few hours, you might want to check on it. Just to make sure there’s still enough liquid in there. If it looks dry, add a little more water. And if you want, you can spoon some of them juices over the goose, keep it nice and moist.
When it’s done, you’ll know. The meat will be fallin’ off the bone, like I said. And it’ll smell so good, your stomach will be rumblin’ somethin’ fierce. Take the goose out of the slow cooker and let it rest for a few minutes before you start carvin’ it up. And them juices? Don’t you dare throw them away! That’s the best part. You can make a gravy out of it, or just pour it over the goose when you serve it.
Now, some folks talk about roastin’ a goose in the oven. High heat, this and that. Too much fuss for me. Takes forever to cook, and you gotta watch it all the time. With the slow cooker, it’s easy peasy. Just set it and forget it. That’s my kinda cookin’.
So, there you have it. My way of cookin’ a wild goose in a slow cooker. Simple, easy, and it tastes mighty good. Now, go on and try it yourself. And don’t forget to invite me over for dinner when you do!
Tags：[Slow Cooker, Wild Goose, Recipes, Easy Cooking, Goose Recipe, Slow Cooking, Country Cooking]
